Kutsinta
 220px |
|
| Origin | |
|---|---|
| Alternative name(s) | Kuchinta, Kutchinta, Cuchinta |
| Place of origin | Philippines |
| Details | |
| Course served | Dessert, merienda, or snack |
| Type | Rice cake |
| Serving temperature | Room temperature |
| Main ingredient(s) | Rice flour, brown sugar, lye, grated coconut meat |
Puto kutsinta or kutsinta (also spelled kutchinta or cuchinta) is a type of steamed rice cake (puto) found throughout the Philippines. It is made from a mixture of rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins. The cooked cakes are topped with fresh grated meat from mature coconut.[1] It is consumed year-round as a merienda or snack, and is frequently sold along with puto. Unlike its counterpart, which has a doughy texture, kutsina has a jelly-like, chewy consistency. It can be also enhanced by adding latik for a sweeter taste.
Philippine president Benigno Aquino III expressed fondness for kutsinta after receiving two pieces from another Filipino for Christmas during his exile in Boston.[2]
See also
References
- ↑ del Mundo, Angelita M. "Emerging Versions of Some Traditional Philippine Rice Food Products." Disappearing Foods: Studies in Foods and Dishes at Risk: Proceedings of the Oxford Symposium on Food and Cookery. 1994
- ↑ Speech of President Aquino at the meeting with the Filipino community in Malaysia, February 27, 2014
| Chinese |
 |
|
|---|---|---|
| Japanese | ||
| Korean | ||
| Indo-Bengali | ||
| Indonesian | ||
| Filipino |
|
|
| Other | ||
